Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.

Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.

Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

Comments, questions and tips

Fantastic pavlova recipe. Transported me back to New Zealand...
I only decided to give this a go because I had 4 egg whites left over after making vanilla ice cream.... and wow! What a show stopper! Light, fluffy marshmallow centre. Crispy outer (not overly discoloured like some have suggested).
Will make again.

Lynn Gibb

8th Sep, 2018

5.05

I made this Pavlova exactly to the recipe 130C Fan Oven and it was just perfect

Pier Francesco ...

3rd Sep, 2018

2.05

The baking time/heat is completely off. You should never bake meringue more than 80 degrees C. 150/130C results in a caramelised brown-ish meringue, not a white fluffy one as you might want to achieve. Tip: use this recipe but bake for 2 hours at 80 degrees C.

JudeIrwin

16th Jul, 2018

3.05

Firstly, there is NO earthly reason to tell people to whisk the eggwhites by hand. Do it in a mixer in a tenth of the time, adding the sugar as directed through the hole in the cover. Secondly, cream of tartar is preferable anytime to cornstarch. Any fruit vinegar will do - e.g. grape/apple; I used caster sugar instead of icing to sweeten the puree. Less lumpy, slightly less sugar needed to sweeten it.

suec13

13th Jul, 2018

Id like to make a larger pavlova as ive got alot of people coming round. If i made doublethe recipe would it still be the same oven temp & how long would i cook it for?

Natnif

2nd Apr, 2018

5.05

Made this today, I didn’t have white wine vinegar so substituted with cider vinegar. I used strawberries, blueberries and raspberries for the topping. It tasted amazing and I’ll be making it again

The photo looks very appetizing. And the recipe is interesting. My photos do not turn out so beautiful. Although the desserts are delicious)

TaraW

3rd Sep, 2017

Dinner party disaster - There is a key typo in this recipe. North American users beware - 130 degrees celsius is NOT 150 F, it is 250 F. Didn't realize this until too late and ended up having to rush to make a second dessert.

Rod Baverstock

27th Dec, 2017

Not a typo at all!! Just you mis-reading the recipe !! It says 150C /130 C fan ; Which means only set the over to 130 if you have a fan oven

Pages

When I make pavlova it is not beautifully white but often has a slight brown tinge to it. Do you have any advice please? Thanks in advance.

goodfoodteam

23rd Jul, 2018

Thanks for your question. You need to make sure the oven is low. If you think your oven might be a bit hot it's better to turn the temperature down and cook a little bit longer if necessary.

SanduniK

21st Jun, 2017

The first time I made pavlova it sank in the middle after baking. Second time while baking it just went flat like a pancake and also had big water bubbles like all over. What am I doing wrong? Also what do you recommend as a substitute for white wine vinegar

goodfoodteam

28th Jun, 2017

Thanks for your question. Sorry to hear your pavlovas have not worked out. Make sure you whisk the egg whites to stiff peaks before adding the other ingredients. If egg whites are stiff, you should be able to turn the bowl upside down over your head! It may be that there was some unwhisked egg white at the bottom of the bowl. Make sure you get the whisk around all the edges. The white wine vinegar helps to stabilize the meringue as does the cornflour. You can substitute the vinegar with lemon juice.

howletticus

7th Apr, 2017

How far in advance can you prepare a pavlova? Can you make meringue part even further in advance? I've made meringue before (a while ago), but have never made a pavlova!...

goodfoodteam

10th Apr, 2017

Thanks for your question. We'd suggest assembling the pavlova before serving but you can make the meringue in advance and store it in an airtight container for up to a week.

alexdrag

5th Jun, 2016

Hi. I' ve tried this recipe too with pavlova. I hadn't had enough white sugar so i completed with the brown one. What is my problem is that my oven has 5 levels. At the first level the temperature is 170C. So, i left the oven a lil bit open to reduce the temperature, but instead to reduce it my composition had shrenk. How can i solve this? Thanks

dessertcooker

15th Jan, 2015

what does it mean by''Using a pencil, mark out the circumference of a dinner plate on baking parchment.''. i dont have baking parchment what can i use instead?

goodfoodteam

21st Jan, 2015

Hi dessertcooker, thanks for your question. Baking parchment should be available in most UK supermarkets and is thin paper which has been siliconised on both sides so that baked items come away from the paper easily without sticking. You can also purchase greaseproof paper which is similar, however greaseproof paper has been made in a different way making it less porous so that buttery or oily bakes don't stick to it. Baking parchment is better for using with meringues and greaseproof is good for cakes and biscuits. For this recipe you place a plate on top of the baking parchment and draw around it with a pencil. When you lift up the dinner plate you will see the circle you have drawn on the parchment and if you turn the paper over you should still be able to see it through the paper. This is your guide for where you spread the meringue mixture before baking so that you end up with a perfect circle. Hope this helps. Let us know how you get on.

gillytay

5th Sep, 2014

I have made Pavlova many times but always have the same problem, how do you transfer it onto the serving plate without it cracking?

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